CHEF PATRICK’s
Mulled Wine
- 1 bottle red wine – we suggest the 2021 Terroir Cabernet Sauvignon.
- 100ml kirsch (Chef’s secret weapon)
- 1pc navel orange, juice and peeled zest
- 2 pc whole clove, crushed
- 8 pc star anise, crushed
- 4 pc all spice, crushed
- 1 pc cinnamon stick
- 500ml white cranberry juice (Chef’s other secret weapon)
- 100ml sugar
PROCEDURE
- Combine juices, zest, spices and sugar in a medium sauce pot and bring to a light simmer. Allow to reduce by about a 1/3 before adding in wine and kirsch. Bring back to a light simmer for 5-10 minutes then strain and hold in a thermos or serve immediately.
